Indian mee goreng

Indian mee goreng translates as Indian fried noodles. It’s a Malasian dish with Indian influences and is true fusion food, incorporating soy sauce, kalamansi lime, Indian spices and potatoes. This version uses lamb, and I’ve omitted the ketchup and tofu which you see in many recipes. I preferred the dish without the taste of ketchup and found the tofu an ingredient too far!

200g dried egg noodles, reconstituted in boiling water until almost cooked

1 medium onion, finely sliced

1 egg

Large handful of bean sprouts

2 tsp zest of kalamansi lime or citron, plus a squeeze of juice (use regular lime if that’s all you have available)

2 thai chillis, finely chopped (with seeds)

White pepper and salt, to taste

To prepare, mix the sauce ingredients together. Boil and cube the potato. Marinate the lamb for half an hour. Reconstutute the noodles in boiling water and drain, setting aside.

Heat a wok on high with the oil and fry the shallots until golden brown. Remove the shallots, keeping the oil in the wok and stir fry the lamb and onions for a minute. Add the sauce to the mix and then the noodles, stirring to coat them well for a minute. Add the potatoes and bean sprouts and srir fry for another minute. Make a space in the bottom of the wok and add the egg, stirring until cooked. Mix the ingredients together again and season with the lime zest, lime juice, chilli and white pepper – add additional salt if required. Serve garnished with the reserved fried shallots. The end result should be a fairly dry noodle dish, with a bit of smokiness from the hot wok.

If you prefer the lamb more pink, remove it after stir frying and add it back in towards the end.